Teff, also known as 'Eragrostis Tef' or 'Williams Lovegrass', is a tiny seed native to Ethiopia and Eritrea.
Ethiopians have always used this seed as the basis of their diet, in particular their traditional bread, injera, is made with teff.
Once ground, this small seed is a particularly interesting substitute for traditional flour: it is gluten-free but also has some characteristics that make it unique and an exceptional combination of nutrients.
The main characteristics of teff:
Excellent source of easily digestible protein (similar in structure to egg whites but plant-based so easier for the body to digest).
Provides eight different amino acids
Excellent source of prebiotic fiber that stimulates the growth of good intestinal bacteria
High composition (20% - 40%) of "resistant starch" dietary fiber
High levels of iron (recommended for patients with anemia)
Excellent source of B vitamins
The only cereal to be a source of vitamin C
Rich in essential minerals: magnesium, calcium and zinc.
